To walk through quintessentially Tuscan landscapes, along chalky tracks lined with soaring cypress trees and flanked by neat rows of vines and well-kept olive trees, must surely be one of life’s great pleasures. The walks selected here pass through farmland and woodland, where primrose, violets and cyclamen nestle below chestnut, holm oak and beech. Pine trees grace the higher terrain. Walking is conducive to observing at close quarters the variations of plant, animal and birdlife in this enchanting countryside.

But if seeing the artistic and architectural delights in these parts of Tuscany is your aim, this tour also offers opportunity to do so. We avoid the tourist throngs in the larger towns and cities and concentrate on the smaller and less visited places. Mediaeval fortress towns, Romanesque churches, Renaissance palazzi and paintings of the Sienese school are particularly in evidence here. Sometimes these are seen at the beginning or the end of a morning’s walk, sometimes during a half day spent in leisurely exploration of one of the enchanting little cities or settlements. All are seen in the enlightening company of an art historian.

And while the walks are taxing enough to ensure that hearty evening meals are fully deserved, they are not so strenuous as to detract from enjoying the ever-changing views and natural, agricultural and constructed sights.

We take trouble to ensure that much of what you eat is produced from fine local ingredients, including Pecorino cheese (whose pungent flavour is due to the herbs grazed by ewes on the unique clay soils south of Siena) and the prized salami of the cinta senese pigs. The food is often perfectly complemented by a glass of one of the world’s finest red wines.

As this tour is based for three nights in Radda in Chianti, today still the nucleus of Tuscan viticulture and where the noble Sangiovese vine is most prevalent, opportunity is allowed for tastings of these robust reds. We also visit a producer of some of the finest Chianti Classico, in a former monastery where thirsty monks made a wine similar to the sophisticated Chianti produced today.

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